Tomato Salad, Ethiopian Style
MAKES: 4 servings
TIME: 15 minutes, plus time to chill
If you have time to chop tomatoes, you have time to make this salad, which also works as a relish to eat with sandwiches and salads.
The light, fresh-tasting, oil-free dressing features turmeric, which turns the salad a lovely sunset color. You can use almost any spice mix you like here instead.
3 tablespoons freshly squeezed lemon juice
1/4 cup minced red onion
1 tablespoon minced jalapeะยฑo chile, or more or less to taste
1 teaspoon ground turmeric (optional)
Salt and freshly ground black pepper
4 large tomatoes, cored and coarsely chopped
01 Put the lemon juice, onion, jalapeะยฑo, and turmeric, if youะฒะโขre using it, into a medium serving bowl. Sprinkle with salt and pepper and stir to combine. Add the tomatoes and toss to coat.
02 Chill for up to 30 minutes, then taste and adjust the seasoning and serve.
